Seeing the results of the new restaurant ’s vote, the team kept coming to Chef Shiro ’s new restaurant Sushi Kashiba in the Pike Market. This sushi restaurant has been attracting attention as early as the brewing stage—not only because Mr. Shiro is the god of Japanese sushi, Ono Jiro. The celebrity is even more assured that the Japanese restaurant he owns has been in the Seattle area for decades. Before giving the food review, the team felt it necessary to briefly introduce the origins of chef Shiro and sushi and master Konoro Ono.
Presumably everyone already knows that Grandpa Shiro's master Mr. Ono is the protagonist of the documentary "God of Sushi". In the documentary, the 85-year-old master of sushi is still fighting in front of the sushi table. His full energy and workmanship are no different from those of young people. Although this spirit is admired by all the diners who go to it, in Ono Erlang, this matter does not need to rise to any height, because for him, making sushi is life. It can be said that Mr. Ono's enthusiasm for making sushi is a model of Japan's "professional spirit". Ono Jiro not only devoted his whole life to making sushi, but also brought out a lot of "gods", and Shiro Kashiba, the head of Sushi Kashiba, was one of them.
Kashiba is located at the corner of the main entrance of the Pike Market. As soon as you entered the door, you were attracted by the large panoramic glass. It was transparent and revealed the breath of nature. I heard that Shiro's return to take care of his second store made Shiro's a lot inferior. How can the squad miss such good opportunities. While Grandpa is still there, have a taste of Kashiba's Composed Sushi Dinner and a few à la carte grips.
Appetizer
The team ate the smoked mandarin fish with caviar Sour Cream and Tender Meat on Salad. Overall the appetizers are not amazing. The salmon meat was smooth and tender with fresh caviar. Sour Cream was also a solution to the fat of the fish, but the second salad was slightly ordinary. The roasted beef is slightly burnt and the melted cheese is chewy and slightly rough with the salad.
First set
Traditional Japanese food pays attention to the order of serving, the taste is from light to heavy, and the dishes are frustrated. According to the description of "God of Sushi", Mr. Onojiro had been thinking hard for ten years and introduced the "order of appreciation" into sushi. At Sushi Kshiba, the first thing a clerk does after serving sushi to a table is to explain the order to the diners. At this point, Grandpa Shiro definitely got the true biography of the master, so eating sushi in Kashiba is like listening to a symphony, and a meal is divided into several movements. Not only delicious, but also beautiful. The first plate of sushi is in order of taste: Albacore Tuna, Marinated Tuna, Albacore Tuna, Toro, Sea Bream, and Featured White Fish.
It's not an exaggeration to describe kashiba's sushi as "melts in your mouth". The meat of Tuna fish is firm and has a dense texture, which is just like "fresh". The most recommended of the 4 types of tuna are Marinated Tuna and Toro. Marinated Tuna is bound by the mellow flavor of Sake and a touch of soy sauce, and it looks unique without soy sauce; Toro is really the best in Seattle.The silky and delicate taste is like the entrance of milk tea, the final fish fat melts but there is a unique sour fragrance. Recommended for both hands!
Second set
At the end of the first set, the second set also followed. Shrimp, Yellowtail, King Salmon, Featured Mackerel, Unagi, and Salmon, YellowTail rolls.Among them, the King Salmon Grip is the most recommended and the best for the entire dinner; the perfect combination of sushi rice makes the whole piece of salmon very smooth and tender, and a light lychee fragrance strikes with a slight chewing, which is very clever. Mackerel is considered the second recommended sushi nigiri on this plate. It is different from all Mackerel I have tasted in the past. Kashiba still has a strong smoky flavor, but it is not salty at all. It is full of fish and sweetness. !
Third set
In addition to the 4 kinds of sushi that I have tasted before, the third plate also has a special recommendation by Grandpa Shiro, sea urchin known as marine chocolate, and scallops with fresh and sweet mouth. The winter sea urchin is especially firm, and the aroma is slightly milky. It is highly recommended. The scallops seemed to be mediocre, fresh and indeed fresh but not particularly outstanding.
Tamaki-yaki
Many Japanese drama fascinated by Yuziyao, I personally think it is a fluffy version of sweet eggs. As for the degree of deliciousness, it should be described as "the benevolent sees the benign and the wise sees wisdom".
Miso soup
Kashiba's Miso soup is divided into ordinary version and Clam upgrade version. For those who love seafood, I recommend Clam. The fresh Clam meat has a special chewing head that can sublimate the entire Miso soup to a new stage. But even the normal version of Miso soup can still feel the freshness and sweetness of the soup. A bowl of soup can tell Shiro's intentions.
Overall, Kashiba really likes Shiro's! Just the service status I'm sorry for the price of $$$$. Nothing to say about the fresh ingredients, the environment is comfortable as if you are in a small fresh garden. Still recommended to try. The sushi and set meals ordered by the above squads cost about $ 150 (including tips), which is about $ 75 per person. If these sushi can't satisfy your stomach, you can only pray that the purse does not shrink too much!
Sushi Kashiba
Address: 86 Pine St Ste 1 Seattle, WA 98101
Appointment Tel: (206) 441-8844 | It is best to make an appointment 2 days in advance ~
Opening hours: 5 pm-10:30pm
Written By | Jody
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